William Angliss Institute

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Orientation Week Starts Bumper 75th Year at William Angliss Institute
Orientation Week Starts Bumper 75th Year at William Angliss Institute Friday, 30 January 2015 William Angliss Institute is preparing to welcome domestic and international  VET students next week for orientation in its 75th anniversary year.
Tourism Students Get Cruising
William Angliss Institute student Taylor Rantanen is now working regularly at Melbourne Pier for Abercrombie & Kent.
Tourism Students Get Cruising Thursday, 29 January 2015 William Angliss Institute tourism students have gained invaluable experience working on the busiest cruise ship season on record for Melbourne.
Indigenous students congratulated by PM Tony Abbott at graduation ceremony
Indigenous students congratulated by PM Tony Abbott at graduation ceremony Tuesday, 20 January 2015 William Angliss Institute’s National Indigenous Culinary Institute (NICI) students were recognised yesterday afternoon at their graduation ceremony by Prime Minister Tony Abbott.

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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